Of course the world of pasta is full of rules and old wives' tales about what you can and can't do, but throughout Italy, in every village, town and region, they all regularly contradict each other. This method will get you into a good place, but of course you can roll it out thicker for a thicker noodle, which will simply have to be cooked for longer. The most important question to consider is, does it eat well with the sauce you're going to pair it up with? Only you can answer that. The sauce and the pasta shape should be in harmony – the pasta is equal to the sauce.
Read more at http://www.jamieoliver.com/recipes/pasta-recipes/royal-pasta-dough/#p2KxLi3Fpd1xYZlr.99